Few dishes hold the mythical stature in classic Southern cooking then Fried green tomatoes The dish is made by coating green tomato slices in a cornmeal or flour mixture and then frying them until crispy.
Green tomatoes were originally used for the dish because they were readily available during the summer months when ripe tomatoes were scarce. The first known reference to fried green tomatoes was in an 1877 cookbook called “The Skillful Housewife’s Book” by Mrs. E. S. Miller. The recipe was simple, calling for green tomatoes to be sliced, dipped in flour, and fried in pork fat until golden brown.
Fried green tomatoes gained widespread popularity in the 20th century, especially in the Southern United States where they became a staple dish. The dish was popularized by the 1987 novel “Fried Green Tomatoes at the Whistle Stop Cafe” by Fannie Flagg, which was later adapted into a popular movie.
In addition to being a delicious side dish or snack, fried green tomatoes have also become a symbol of Southern cuisine and culture. They are often served at restaurants and cafes across the region, and many communities hold festivals and events celebrating the dish.
Today, fried green tomatoes are enjoyed across the United States and have even gained popularity in other countries. They can be served as a side dish, appetizer, or try one of my favorite sandwiches for a summer lunch a fried green tomato BLT serve with a glass Australian Shiraz .
Fried Green Tomatoes
Ingredients
- 4 green tomatoes sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper optional
- 2 eggs
- 1/2 cup milk
- Vegetable oil for frying
Instructions
- In a shallow dish, mix together the flour, cornmeal, salt, black pepper, paprika, and cayenne pepper (if using).
- In another shallow dish, beat together the eggs and milk.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Dip each tomato slice into the flour mixture, coating both sides. Shake off any excess flour.
- Dip the tomato slice into the egg mixture, coating both sides.
- Place the tomato slice back into the flour mixture and coat both sides again.
- Repeat with the remaining tomato slices.
- Carefully place the coated tomato slices into the hot oil.
- Fry the tomato slices for about 2-3 minutes on each side, or until golden brown.
- Use a slotted spoon to remove the fried tomato slices from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the fried green tomatoes hot with your favorite dipping sauce, such as ranch dressing or remoulade sauce.
